Vegetarian Squid Ink Pasta
Dive into a plate of vibrant, ocean-inspired goodness with this Vegetarian Squid Ink Pasta, a plant-based twist on a gourmet classic. Made with vegetarian-friendly squid ink alternative and paired with briny Kalamata olives, tangy capers, and succulent cherry tomatoes, this dish delivers bold Mediterranean flavors in every bite. The silky black pasta, simmered in a rich garlic and vegetable broth sauce, is perfectly balanced with a hint of heat from optional red chili flakes and a zesty finish of fresh lemon and parsley. Ready in just 30 minutes, this recipe is not only visually striking but also easy to prepare, making it a sophisticated choice for weeknight dinners or intimate gatherings. Whether you're vegetarian or simply looking to explore creative pasta dishes, this recipe is a must-try!
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Ingredients
- 400 grams Vegetarian squid ink pasta
- 2 tablespoons Extra-virgin olive oil
- 4 pieces Garlic cloves (minced)
- 300 grams Cherry tomatoes (halved)
- 2 teaspoons Vegetarian-friendly squid ink alternative
- 200 milliliters Vegetable broth
- 2 tablespoons Capers
- 100 grams Kalamata olives (sliced)
- 0.5 teaspoons Red chili flakes (optional)
- 2 tablespoons Fresh parsley (chopped)
- 0 to taste Salt
- 0 to taste Black pepper
- 1 piece Lemon (zested and juiced)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the vegetarian squid ink pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and lightly golden.
Step 3
Stir in the halved cherry tomatoes and cook for 5-6 minutes, or until they soften and release their juices.
Step 4
Add the vegetarian-friendly squid ink alternative to the skillet, followed by the vegetable broth. Stir to combine, allowing the sauce to simmer gently for 2-3 minutes.
Step 5
Toss in the capers, sliced Kalamata olives, and red chili flakes (if using). Season with salt and black pepper to taste.
Step 6
Add the cooked pasta to the skillet and toss well to coat in the sauce. Use a splash of reserved pasta water to adjust the consistency, if needed.
Step 7
Stir in the chopped fresh parsley, lemon zest, and a squeeze of lemon juice. Taste and adjust seasoning as desired.
Step 8
Divide the pasta among serving plates. Garnish with extra parsley and serve immediately with a wedge of lemon on the side.
Nutrition Facts
| Serving size | (1138.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1187.5 |
| Total Fat 56.5g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 4963.8mg | 0% |
| Total Carbohydrate 144.4g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 16.5g | |
| Protein 29.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 234.3mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 1680.2mg | 0% |
Source of Calories